多尺度结构,物理化学性质和体外消化能力在复杂的静电磁场修改的米粉与奎尔丁复合物上
Wei-Yi Zhang1, Yang Yang1, Yue Xu1
1College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Food chemistry
|August 15, 2025
概括
静态磁场和氨酸协同修改了米粉,改善了它的结构并降低了消化能力. 这就产生了功能性粉,有可能成为低血糖食品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 粉修饰对于开发功能性食品成分至关重要.
- 控制粉的消化能力是管理新陈代谢健康和制定低血糖食品的关键.
研究的目的:
- 为了研究静态磁场和奎尔塞丁对粉的协同效应.
- 分析对多尺度结构,物理化学性质和体外可消化的影响.
- 探索功能性食品开发中的潜在应用.
主要方法:
- 协同处理使用静态磁场和Quercetin.
- 多尺度结构的表征 (形态,晶体,有序结构).
- 评估物理化学性质 (可溶性,膨胀性,粘度,热稳定性).
- 在体外消化性测试和耐性粉的确定.
- 分子对接模拟以了解奎尔塞丁-粉相互作用.
主要成果:
- 协同处理增强了粉的溶解性,降低了胀力和粘度.
- SEM显示了表面多孔度的增加和更小的颗粒大小.
- XRD和FTIR显示了更好的结晶性和分子排序,增强了热稳定性.
- 分子对接证实了素结合和疏水性相互作用的素结合.
- 在体外消化能力显著降低,耐性粉含量增加.
结论:
- 静态磁场 - 奎尔丁协同修饰是粉的有效策略.
- 这种方法调整了粉的消化能力,从而改善了物理化学和结构性质.
- 改性粉对开发功能性食品,特别是低血糖指数配方有希望.
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